Effect of Fermented Kepok Banana Corm Inclusion in the Diet on the Nutrient Digestibility and Mineral Ca and P Retention of Growing Pigs

Abstract

Sixteen crossbred growing pigs Duroc x Landrace, (10 weeks of age; initial body weight 27 ± 3.92 kg) were allotted into four treatments in a randomized block design to evaluate the effects of inclusion of fermented kepok banana corm (FKBC) in the diet on the nutrient digestibility and mineral Ca and P retention of growing pigs. There were four treatments diets offered: basal diets without FKBC (R0); basal diets + 7% FKBC (R1); basal diets + 14% FKBC (R2); basal diets + 21% FKBC (R3). Results of the study showed that inclusion of 21% FKBC in the diet of pigs significantly reduced (P <0.01) dry matter intake compared to the control diet. There were no significant difference between 14% and 21% FKBC on the intake and digestibility of dry matter of the pigs. However, inclusion of FKBC at the level of 7% showed the optimum digestibility of dry matter, crude protein, and energy with the average value of 66.57%, 83.43% and 70.76%, respectively. In addition, mineral consumption and retention of Ca and P were 14.30 and 9.10 g/day, respectively with the value of mineral retention both Ca and P were 11.90 and 7.50 g/day, respectively. It can be concluded that inclusion of FKBC at the level of 7% increased dry matter digestibility and energy.

Perbaikan Manajemen Pakan Dengan Penggunaan Limbah Pertanian Pada Usaha Peternakan Babi Di Desa Kuta, Kecamatan Kanatang, Kabupaten Sumba Timur

“…Guna mengatasi kekurangan tersebut maka perlu dilakukan teknologi fermentasi menggunakan EM4 peternakan. Teknologi fermentasi pakan dapat menurunkan serat kasar, meningkatkan kandungan protein kasar serta meningkatkan kecernaan (Sembiring et al, 2020). Pemberian pakan fermentasi dapat meningkatkan bobot badan ternak babi (Labatar et al, 2021).…”

Comparison of Nutritional Value between Broiler Feather Flour and Fermented Broiler Feather Flour

“…Salah satu cara untuk mengelolanya adalah melalui fermentasi. Fermentasi dapat digunakan untuk mengurangi atau menghilangkan antinutrisi pada beberapa bahan pakan melalui penggunaan mikroorganisme (Sembiring et al, 2021). Menurut pengolahan bahan pakan dengan cara fermentasi terbukti dapat meningkatkan kandungan protein kasar dan energi pakan.…”